Pumpkin Cream Cheese Bread
Do I really need to say anymore? Are you a pumpkin fanatic? The weather is getting a bit cooler and that’s the time you see cans of pumpkin flying off the food store shelves! This moist bread bakes up into a wonderful loaf with a surprise filling. A ribbon of sweetened cream cheese running right through it! Perfect for the beginning of your Autumn baking and the smell will fill your kitchen with a scrumptious aroma. So, what are you waiting for? Time to grab some cans and cream cheese so you can let the magic happen!
Pumpkin Bread Filled With Cream Cheese
Ingredients
Bread
- 1 egg
- 1 cup pumpkin puree
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- ¼ cup vegetable oil or canola
- ¼ cup cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice optional, I omitted
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch of kosher salt
Cream Cheese Filling
- 1 egg
- 4 ounces soft cream cheese
- ¼ cup granulated sugar
- 3 tablespoons all-purpose flour
Instructions
- Preheat oven to 350F.
- Spray one 9x5-inch loaf pan with floured cooking spray.
Bread - Whisk the egg, puree, sugars, oil, sour cream, vanilla, cinnamon and spice if using.
- Add the flour, baking powder, baking soda, salt, and mix just until combined.
- Pour 2/3 of the batter into the loaf pan and smooth the top. Set aside the rest of batter.
Cream Cheese Filling - In a different bowl, beat all of the filling ingredients until smooth.
- Spread carefully over the pumpkin layer in the pan using a small spatula. Pour on the rest of the pumpkin batter and spread. .
- Bake for 45-50 minutes or until the top is golden and the center is set.
- Cool in pan for 15 minutes and then turn onto a wire rack.
- Cool completely before slicing and serving.
Adapted from Averie Cooks
